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Tuesday, January 3, 2012

Pork Bourguignonne

From the kitchen of One Perfect Bite...This is a great dish to pull from the roster when your taste buds are tired and you have the urge to embark on a culinary adventure. I have two recipes for French pork stew and today I'm going to feature the more classic of the two. Like many dishes that come from French peasant kitchens, you'll find this one is very easy to make. It is, however, a two day affair that requires the pork to marinate for 48 hours before it is browned and finally braised. The recipe below is as I found it. Hence, you'll find a call for kidney fat that, unless your butcher is more accommodating than mine, you can ignore. Bacon drippings make a nice substitute and add a faint layer of flavor to the finished stew. I know those of you who try this dish will like it. The use of current jelly sets it apart from the more common beef bourgignone after which it is patterned. I suggest you add a teaspoon of cider vinegar to the sauce just before it is thickened with the beurre manié. It is also important to simmer the sauce for 10 minutes or so after adding the beurre manié to rid it of an uncooked flour taste. I serve the stew with rice or noodles and a crisp salad. Here's how it is made.

Directions:1) Combine wine, onion, carrot, garlic, peppercorns, cloves, vinegar and the bouquet garni in a saucepan. Bring mixture to a boil and simmer it 20 minutes. Cool it thoroughly.2) Place pork cubes in a deep earthenware crock or bowl. Pour marinade over it, season with a little salt, and marinate in refrigerator for 2 days, turning occasionally.3) Drain and dry meat. Strain marinade and reserve it.4) In a large Dutch oven brown meat on all sides in fat or oil. Add strained marinade, cover pan, and cook over low heat for 1-1/2 to 2 hours, or until pork is very tender. Add currant jelly to pan juices and thicken sauce with beurre manié made by kneading together flour and butter. Correct seasoning and serve pork. Sprinkle with grated lemon zest. Serves 6 to 8.

25 comments
:

Hello Dearest Mary sorry if they are no longer moved by your wonderful blogs, but most of all forgive me if I could not get the best wishes in time ... this dish is spectacular, the rest I know you have been united in one flesh magnificent kiss Simmy

I wish to you the happiest of all new years, thankyou for introducing me to all the wonderful dishes you cook, some I knew some were new to me, I thankyou for that, this pork dish will make my husband just swoon!

Happy 2012 to you Mary and your family! With the addition of the red current jelly, vinegar, spices and bacon renderings and slow cooking I am sure this recipe is a winner with deep flavors. I am book marking this one. Take care, BAM

Since moving to Australia and having access to fantastic pork, I've been enamored with it. :-) This dish looks so savory and interesting and anything that takes a day to make has GOT to be tender and flavorful. :-)

I so rarely find recipes on blogs that use beurre manie. My dad used to use it all the time (being French and all). I look forward to trying this out. It's a nice change from the boeuf that we so commonly see.

I like doing the majority of the work at the beginning of the meal. The beauty in a two-day marinate is I can wake up in the morning (two days later) and know what I'm serving for dinner. The jelly - oh yes with that lovely pork.

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